French Guianan cuisine or Guianan cuisine is a mixture of
Creole,
Bushinengue, and indigenous cuisines, supplemented by influences from the cuisines of more recent immigrant groups. Common ingredients include
cassava, smoked
fish, and smoked
chicken. Creole restaurants may be found alongside Chinese restaurants in major cities such as
Cayenne,
Kourou and
Saint-Laurent-du-Maroni.
Creole cuisine blends flavors of tropical products Amazonian many from the forest as cassava, awara the comou and game. But many dishes have their roots deep in Africa, Asia and Europe. What gives it that spicy and subtle flavor. On the local market, instead of obligatory passage, the Creole merchant advise and make taste their products. This ranges from
couac, cassava flour, essential for the realization of
fierce lawyer, which draws all its power from the
cayenne pepper. The
cassava, long reserved for the poor, becoming a sought-after commodity, it is used in the stuffed restaurants in the
Kalawanng or sweetened either with coconut jam, or with grated coconut or guava paste. As for
Kontès, which consume a starter or an aperitif, they accompany the famous
Ti' Punch.[1]